Low-carb mug bread

Freshly baked bread in 5 minutes? You've gotta be joking... Here's a piece of good news: it's true and it's crispy and low-carb, just how it's supposed to be. This recipe has been circulating the internet for a while now and became an instant low-carb classic. Find out what all the fuss is about!

Low-carb mug bread

Freshly baked bread in 5 minutes? You've gotta be joking... Here's a piece of good news: it's true and it's crispy and low-carb, just how it's supposed to be. This recipe has been circulating the internet for a while now and became an instant low-carb classic. Find out what all the fuss is about!

Instructions

Mix together all dry ingredients in the mug with a fork or spoon, including the optional poppy seeds. Crack in the egg and stir in the cream. Combine until smooth and make sure there are no lumps.

Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle – if not, microwave for another 15-30 seconds.

Let cool and remove from the mug. Slice in half and toast — that's how you get the best texture and taste.

Prepare ahead

For best results, prepare each piece individually. If you don't want to measure the dry ingredients every time you bake, feel free to prepare your own baking mix ahead. Take 10 tablespoons (150 ml) almond flour, 10 tablespoons (150 ml) coconut flour, 1 teaspoon salt and 2 1⁄2 tablespoons baking powder. Then you have the dry mix ready for 10 pieces. Use 2 generous tablespoons for each piece of bread.

Storing the bread

Feel free to make several pieces once you get cooking. You can keep the raw loaves in the refrigerator for 2-3 days or you can even freeze the mixture. It will thaw in a few minutes at room temperature.

Flavoring

For additional flavor, season the bread with onion or garlic powder, plus herbs or spices like ground fennel and cumin. It's also lovely with poppy or sesame seeds. Use about 1⁄2 teaspoon of seasoning for each piece.

Can you do this in the oven?

This mug bread recipe has not been tested for oven baking at this time.

Note

This recipe has been test-kitchen approved.

Do you know who's the original creator of this recipe? Let us know so we can give them the credit they deserve!

Hello, I am allergic to almonds. Can I replace the almond flour with more coconut flour? If so, how much should I use?

Unfortunately they are not a 1:1 sub as coconut flour needs much more liquid than almond flour. Depending on the extent of the allergy, you can try hazelnut or sesame seed flour though we have not tested this recipe with those alternatives.

Just tried this for the first time and topped with cream cheese and smoked salmon. I very much like the taste and texture, reminds me a bit of the Keto naan from this site. I used what I considered a large mug, but the bread was taller than it was around. Next time I will try a small glass dish to get a larger and lower bun. Will definitely be going back to this one! The poppy seeds are a super addition, they give it a nice crunch.